Name: Broccoli Cheddar Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups broccoli florets; 1 cup thinly sliced carrots; 1 medium yellow onion, diced; 2 cloves garlic, minced; 4 tablespoons butter; 1/4 cup all-purpose flour; 2 cups chicken or vegetable broth; 2 cups whole milk; 2 cups sharp cheddar cheese, freshly grated; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 pinch ground nutmeg (optional)

When the temperature drops and the days feel shorter, I find myself gravitating toward dishes that offer both comfort and nourishment. Broccoli Cheddar Soup is one of those classics I return to again and again. It’s creamy, cheesy, and filled with tender bites of broccoli and carrot – a bowl that warms you from the inside out. Whether I’m curled up with a good book or hosting a cozy lunch with friends, this soup fits the moment perfectly.

I’ve tried many versions over the years, but this one hits that sweet spot between rich and wholesome. It’s not just about melting cheese into soup – it’s about balancing flavors, textures, and creating something truly satisfying with simple ingredients. If you’re new to making soup from scratch or just want a reliable go-to, this Broccoli Cheddar Soup has your back.

Why You’ll Love This Broccoli Cheddar Soup

This soup has everything you love about comfort food: it’s rich without being too heavy, quick to prepare, and deeply satisfying. It’s loaded with nutrient-packed broccoli and just the right amount of cheddar to make it indulgent. Plus, it’s a great way to get picky eaters to enjoy their vegetables without complaint. Perfect for meal prep, it stores well and tastes even better the next day.

What Kind of Cheese Works Best?

While sharp cheddar is the traditional choice and brings that unmistakable flavor, you can mix it up depending on what you have on hand. Milder cheddar, white cheddar, or even a touch of Parmesan can work. The key is to use a cheese that melts well – avoid pre-shredded varieties, which often contain anti-caking agents that can make your soup grainy.

Options for Substitutions

Need to switch things up? No problem. Swap the dairy milk for unsweetened almond or oat milk if you’re going dairy-free. Use vegetable broth instead of chicken broth to keep it vegetarian. Want it a bit lighter? Reduce the cheese or use half-and-half instead of heavy cream. And if broccoli isn’t your thing, cauliflower makes a lovely substitute while keeping the creamy texture.

Ingredients for this Broccoli Cheddar Soup

Broccoli Florets: The star of the dish. Fresh or frozen broccoli works, but fresh gives a better texture and vibrant color.
Carrots: Adds sweetness and color contrast. Slice them thin so they cook quickly and evenly.
Yellow Onion: Builds the savory base of the soup and adds depth of flavor.
Garlic: Just a couple cloves give the soup a fragrant, homey taste.
Butter: Used to sauté the veggies and create the roux for thickening.
All-Purpose Flour: Combines with butter to form the roux, which gives the soup its creamy body.
Chicken or Vegetable Broth: Acts as the liquid base. Choose low sodium to control the saltiness.
Whole Milk: Adds creaminess without being too heavy. Can be replaced with half-and-half or cream.
Sharp Cheddar Cheese: Melts into the soup to give it that cheesy richness. Freshly grated is best.
Salt and Pepper: Essential seasonings that bring out the flavors.
Nutmeg (optional): A tiny pinch can enhance the creamy flavor subtly without overpowering the dish.

Step 1: Prep the Vegetables

Wash and chop the broccoli into small, bite-sized florets. Peel and thinly slice the carrots. Dice the onion and mince the garlic. Having everything ready to go makes the cooking smoother.

Step 2: Sauté the Aromatics

In a large soup pot, melt the butter over medium heat. Add the diced onion and sauté for about 3-4 minutes, until translucent. Stir in the garlic and cook for another 30 seconds until fragrant.

Step 3: Make the Roux

Sprinkle the flour over the onion and garlic mixture. Stir constantly for about 2 minutes to cook off the raw flour taste and create a thick paste.

Step 4: Add the Liquids

Slowly whisk in the broth, ensuring no lumps form. Once smooth, add the milk and bring the mixture to a gentle simmer, stirring occasionally.

Step 5: Add the Vegetables

Toss in the carrots and broccoli. Simmer the soup uncovered for about 10-15 minutes, or until the vegetables are tender.

Step 6: Stir in the Cheese

Lower the heat and slowly add the shredded cheddar cheese a handful at a time, stirring until fully melted. Do not boil once the cheese is added or it may separate.

Step 7: Final Seasoning

Taste the soup and adjust with salt, pepper, and a pinch of nutmeg if using. Serve warm, optionally garnished with extra cheese or crusty bread on the side.

How Long to Prepare the Broccoli Cheddar Soup

This soup is wonderfully quick to put together, which is why it’s one of my go-tos for weeknight dinners or last-minute lunches.

Prep Time: You’ll need about 10–15 minutes to wash and chop the vegetables, grate the cheese, and gather your ingredients. Using pre-shredded carrots or pre-cut broccoli can trim that down even more.

Cook Time: The actual cooking takes around 25–30 minutes. From sautéing the aromatics to simmering the vegetables and melting in the cheese, it all comes together smoothly without needing too much attention.

Tips for Perfect Broccoli Cheddar Soup

Always use freshly grated cheese to avoid the grainy texture that comes from pre-shredded varieties.
Simmer, don’t boil, after adding the cheese. High heat can make the cheese separate and turn greasy.
For an extra creamy texture, blend a portion of the soup before adding the cheese.
Use a heavy-bottomed pot to ensure even heat distribution and prevent burning.
Taste as you go. Cheese adds saltiness, so season gradually.

Watch Out for These Mistakes While Cooking

Overcooking the broccoli: It turns mushy and loses its color. Add it late and cook just until tender.
Using pre-shredded cheese: It often contains anti-caking agents that prevent smooth melting.
Adding cheese at high heat: This can cause the cheese to curdle or become stringy.
Skipping the roux: The flour-butter base is essential for the creamy body of the soup.
Forgetting to stir frequently: Prevents scorching at the bottom of the pot.

What to Serve With Broccoli Cheddar Soup?

1. Crusty Artisan Bread

Perfect for dunking, crusty bread complements the creamy texture and soaks up the cheesy goodness.

2. Garlic Breadsticks

Add a savory, buttery crunch to your meal with fresh breadsticks.

3. Grilled Cheese Sandwich

Double the cheese, double the comfort. It makes a cozy combo, especially for dinner.

4. Simple Side Salad

A light green salad with vinaigrette balances out the richness of the soup.

5. Baked Potatoes

A hearty side that pairs well, especially when loaded with sour cream and chives.

Storage Instructions

Refrigerator: Let the soup cool completely before storing in an airtight container. It will keep well for up to 4 days in the fridge. Reheat gently on the stovetop over low heat, stirring frequently.

Freezer: While the soup can be frozen, note that the dairy content might separate when thawed. To freeze, allow the soup to cool, then transfer to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge before reheating slowly.

Estimated Nutrition

Per 1 serving (based on 6 servings total):

Calories: ~330 kcal
Protein: 14g
Carbohydrates: 18g
Fat: 23g
Saturated Fat: 13g
Fiber: 3g
Sugar: 5g
Sodium: 620mg
Cholesterol: 60mg

Frequently Asked Questions

How do I make it gluten-free?

Use a gluten-free flour blend or cornstarch in place of the all-purpose flour to make the roux.

Can I use frozen broccoli?

Yes! Just be sure to thaw and drain it before adding to avoid watering down the soup.

Can I make it in advance?

Absolutely. This soup stores well in the fridge for several days and tastes even better the next day.

How do I thin it out if it gets too thick?

Just add a splash of broth or milk while reheating and stir until smooth.

Can I make this vegan?

You can. Use plant-based butter, milk, and a good melting vegan cheese, plus vegetable broth.

Conclusion

Broccoli Cheddar Soup is that magical combination of wholesome and indulgent, with a creamy texture, bold cheesy flavor, and hearty bites of vegetables. It’s quick enough for a weeknight yet comforting enough to serve when you want to impress. Whether you’re new to homemade soups or a seasoned kitchen pro, this recipe is one you’ll find yourself returning to often.